For the chicken:
1 whole Gerber boneless skinless chicken breast
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

For the salsa:
1/2 large musk melon, peeled, seeded and diced
3 small or 2 medium fresh peached, pitted and diced
1 tablespoon minced fresh cilantro
1 jalapeno pepper, white ribs removed, seeded and minced
2 ears Ohio sweet corn, shucked, rubbed with olive oil and grilled on all sides, about 2-3 minutes total

Rub chicken liberally with spice rub. Grill over high heat until done, about 6 or 7 minutes on each side. Slice thinly on the bias.

Cut kernels from corn cobs. Place in bowl with remaining salsa ingredients. Stir to mix. Add salt to taste.

The California Cookbook by Diane Rossen Worthington
 
Makes 2 1/2 cups
 
3/4 cup chicken stock
1 small onion, coarsely chopped
1 pound tomatillos, husked and quartered
2 jalapeno chiles, seeded and finely chopped
2 garlic cloves, minced
3 TB. finely chopped cilantro
1/4 teas. ground cumin seed
1/2 teas. salt
1 TB. fresh lemon juice
 
In a large skillet over medium heat, heat the chicken stock, add the onion, and simmer for about 5 minutes, covered. Add the tomatillos and cook, covered, for another 5 minutes. Pour the contents of the skillet into a food processor fitted with the  metal blade and process until coarsely chopped. Add the remaining ingredients and taste for seasoning. Pour the salsa into a storage container and let it cool. Refrigerate until using.